Homemade Mango Fruit Leather in the Oven - Aamshotto in the Oven

Add the diced mangoes to a food processor or blender. Puree the mangoes until smooth. Spread and divide the mangoes puree evenly between the prepared baking trays. It should be about 1/8 inch thick. Place the baking tray in the oven. Bake the puree in the oven for around 3 to 4 hours or until fully dried.

Remove from the oven and cut it into strips. Roll in parchment papers, if wanted. You will know it is done when you can peel the puree (leather) of the parchment papers and the puree feels dry to the touch and pliable. If the bottom side of the puree (leather) is still wet, flip the puree over and continue drying them in the oven until the are dried.

Store the leather in an airtight container. It would keep good at room temperature for a few days. This can also be kept in the refrigerator for few weeks to a month, if not eaten quickly.

***TIPS***

The time will depend on the consistency of the puree. Thinner consistency will take less time to dry, thicker consistency will take more time.

Use very ripe mangoes, so you don't have to add extra sugar. As the puree dries, it would become sweeter.

*1/2 cup of sugar can be used has an
alternative for honey. Directions: Preheat oven to 350f.In a large bowl, mix together the honey and yogurt.Once the mixture is smooth, add in the eggs, vanilla, salt, and cornstarch. Combine until smooth.Pour the filling into the crust in a 9 inch springform pan, and bake for at least 35 minutes or until the cheesecake is only slightly jiggly in the center.Let the cheesecake cool at room temperature. Let chill for 2-3 hours in the fridge or until ready to serve.***NOTES*** Hung curd is also known as Greek yogurt. It can be used here. If you don't have cornstarch, used all purpose flour as an alternative.

Ingredients : 1 raw medium papaya, julienned or grated 1 medium whole head of garlic Cumin seeds - 1/4 tsp Flavorless oil - 2 tbs Green chillies - 3 or to taste (slitted) Salt - to taste Turmeric - 1/4 tsp Directions : Peel the papaya and cut the papaya into big pieces, then remove the seeds & the pith. Now grate or julienne the big pieces. Peel the head of garlic and chop it. Heat the oil on medium heat. Temper oil with cumin seeds. Stir for one minute or until they are lightly brown. Keep aside the cumin seeds on the other side of the pan, wok, etc. In the same oil at medium heat, add the chopped garlic. Stir until they are lightly brown. Add turmeric. In the same oil at medium heat, add the papaya. Stir and cover the cumin seeds, garlic, and the papaya in the pan, wok, etc. Add the slitted chillies. Saute a while or until the papaya feels soft or looks soft. Add salt and adjust for seasonings. Garnish with fresh coriander leaves if you want. Serve hot with plain rice or rotis.